Carne Asada Recipe

Why You’ll Love This Recipe

Carne Asada is a classic Mexican dish featuring marinated and grilled beef that’s bursting with bold, zesty flavors. Traditionally made with flank or skirt steak, it’s perfect for tacos, burritos, bowls, or enjoying on its own. The marinade infuses the meat with citrus, garlic, and spices, making every bite juicy and flavorful with a smoky char from the grill.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steak or skirt steak
orange juice
lime juice
olive oil
soy sauce
white vinegar
garlic cloves
fresh cilantro
jalapeño (optional, for heat)
ground cumin
chili powder
salt
black pepper

directions

In a bowl, whisk together orange juice, lime juice, olive oil, soy sauce, vinegar, minced garlic, chopped cilantro, jalapeño, cumin, chili powder, salt, and pepper.

Place the steak in a resealable bag or shallow dish and pour the marinade over it.

Seal or cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Preheat your grill or grill pan to high heat.

Remove the steak from the marinade and let excess liquid drip off. Discard the marinade.

Grill the steak for 5–7 minutes per side, depending on thickness and desired doneness.

Transfer to a cutting board and let it rest for 5–10 minutes.

Slice thinly against the grain and serve.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Marinating time: 2–12 hours
Grilling time: 10–15 minutes
Resting time: 5–10 minutes
Total time: approximately 2½ to 13 hours (mostly inactive)

Variations

Add beer to the marinade for deeper flavor.
Include oregano or smoked paprika for a different spice profile.
Swap lime juice for lemon for a tangier twist.
Top with grilled onions or serve with salsa and guacamole.
Use in tacos, burritos, nachos, or rice bowls for versatility.

storage/reheating

Store leftover carne asada in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat just until warmed through.
Freeze cooked steak slices for up to 2 months. Thaw in the fridge and reheat gently.

FAQs

What’s the best cut of meat for carne asada?
Flank or skirt steak is best for tenderness and quick cooking.

How long should I marinate carne asada?
At least 2 hours, but overnight gives the best flavor.

Can I cook this without a grill?
Yes, a grill pan or cast iron skillet works well on the stovetop.

Why slice against the grain?
It shortens the muscle fibers, making the meat more tender.

Is carne asada spicy?
It’s mildly spicy, but you can control the heat by adjusting the jalapeño.

Can I use lemon instead of lime?
Yes, but lime is more traditional and adds a distinct flavor.

Should I pound the steak before marinating?
Not necessary, but it can help tenderize thick cuts.

Can I freeze the steak in marinade?
Yes, freeze raw steak in marinade and thaw before grilling.

What sides go well with carne asada?
Grilled vegetables, rice, beans, tortillas, or fresh salsa.

Can I double the recipe?
Absolutely, just ensure you have enough space to marinate and grill the meat evenly.

Conclusion

Carne Asada is a flavorful, easy-to-make dish that brings the taste of Mexican grilling to your table. With its citrusy marinade and quick grill time, it’s ideal for weeknight dinners or festive gatherings. Serve it up your favorite way and enjoy the bold, satisfying flavor of authentic carne asada.

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